Coconut Layer Cake. This perfect coconut cake sets the bar for homemade cakes everywhere. For the coconut lover, a teetering creation of tender sour-cream cake, coconut filling, and piles of This recipe yields a six-layer cake. However, if you prefer the look of five layers, the extra cake layer.

On top is a sprinkling of shredded coconut. With sweetened flaked coconut in the filling and sprinkled on the top and sides of the cake, it makes a striking presentation. I shared this coconut cake four years ago but I figured it was due Divide batter among prepared cake pans. You can cook Coconut Layer Cake using 19 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Coconut Layer Cake

You need of Cake.
Prepare 1 1/2 of sticks unsalted butter at room temperature.
Prepare 24 oz of unsweetened flaked coconut.
Prepare 2 1/4 cup of cake flour.
You need 2 tsp of baking powder.
You need 1/2 tsp of baking soda.
It's 1/4 cup of virgin coconut oil.
You need 1 1/2 cup of sugar.
Prepare 1/2 tsp of kosher salt.
Prepare 1/4 tsp of ground cardamom.
You need 3 of large eggs.
Prepare 1 1/4 cup of buttermilk.
It's of Frosting.
Prepare 2 cup of sugar.
Prepare 3 tbsp of honey.
It's 6 of large egg whites.
You need 1/4 tsp of kosher salt + 1/8 tsp..
Prepare 1/4 tsp of cream of tartar + 1/8 tsp..
It's 12 oz of jar orange marmalade.

Spread batter into an even layer and bake in preheated. This southern coconut layer cake has light and tender coconut cake layers, a creamy coconut Layer cakes are a labor of love and can be a bit time-consuming, but this coconut cake is more than. In short, layers upon layers of coconut flavor at every turn. Coconut Layer Cake. this link is to an external site that may or may not meet accessibility guidelines.

Coconut Layer Cake instructions

Preheat oven to 350°F. Grease two 8inch round cake pans and line bottoms with parchment paper..
Place 4 cups of the coconut in a blender and pulse until finely ground. Spread the ground coconut on a baking sheet. On a separate baking sheet spread the remaining coconut. Toast both sheets for 7 to 8 minutes stirring occasionally until lightly golden, let cool..
Into a large bowl sift the cake flour, baking powder and baking soda. In another large bowl using an electric mixer, cream the 1 1/2 sticks of butter with the coconut oil, sugar, salt and cardamom at medium-high speed until light about 3 minutes. Beat in the ground toasted coconut. Beat the 3 eggs, one at a time until incorporated. At low speed beat in the flour mixture and Buttermilk in 3 alternating batches, starting and ending with the flour..
Divide the batter evenly between the 2 pans. Bake for 50 to 60 minutes until the cakes are deep golden and springy. Transfer the cakes out and peel off parchment. Cut each cake in half horizon tally to create 4 layers..
Frosting: In a large saucepan, boil the sugar, honey and 3/4 cup of water over moderately high heat until the syrup registers 240°F. Meanwhile, in the bowl of a stand mixer fitted with the whisk, beat the egg whites at medium speed until foamy, beat in salt and cream of tartar until soft peaks form. With the mixer on, drizzle the hot syrup down the side of the bowl. Once all the syrup is added, beat the frosting at high speed until shiny and thick (11 minutes). Let cool..
Set a cake layer cut side up on a plate. Spread one third of the marmalade over the top then spread with 1/2 cup of the frosting, repeat with 2 more cake layers. Top with the last layer. Coat the cake with the remaining frosting. Cover with the toasted coconut..

Spread one round cake layer with coconut frosting, then place second cake on top of it. Frost top and sides of cake, then sprinkle all over with coconut and press coconut onto sides. This Coconut Cake Recipe is made from scratch and full of bold coconut flavor and topped off with a coconut cream cheese No adjustments are required to the ingredients to make a two layer cake. A delicious and moist fresh coconut cake with fluffy frosting. I had technical difficulties and re uploaded video.